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crispy buffalo cauliflower wrap 212854248

Easy Crispy Buffalo Cauliflower Wrap Recipe

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Get your spicy fix! Our Crispy Buffalo Cauliflower Wrap, packed with fresh veggies, is the ultimate plant-based alternative to classic wings.
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Prep Time 15 minutes
Servings: 1
Course: lunch, Vegetables, Vegetarian
Cuisine: American, Fusion, Mexican, vegetarian
Calories: 250300
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 head cauliflower medium, cut into florets
  • 2 tablespoons Napa Valley olive oil
  • 1/2 cup buffalo sauce adjust based on your spice preference
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • salt and freshly ground black pepper to taste
  • 4 tortillas large, whole wheat or flour
  • 1/2 cup ranch dressing or vegan ranch dressing optional for a healthier option
  • 1 cup shredded lettuce or mixed greens
  • 1/2 cup red onion thinly sliced
  • 1 tomato sliced
  • 1/2 cucumber thinly sliced
  • fresh cilantro or parsley for garnish (optional)

Method
 

1. Prepare the Cauliflower
  1. Prepare the cauliflower. Remove the leaves and stem. Cut the cauliflower head into 1-2 inch florets for even roasting.
  2. Place the cauliflower florets in a large mixing bowl. Drizzle with olive oil and toss to coat evenly.
2. Season the Cauliflower
  1. Add garlic powder, onion powder, smoked paprika, salt, and black pepper to the cauliflower. Toss again to distribute the seasoning evenly.
3. Roast the Cauliflower
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Spread the seasoned cauliflower florets in a single layer on the baking sheet, ensuring they are not overcrowded. Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
4. Prepare the Buffalo Sauce
  1. While the cauliflower roasts, prepare the buffalo sauce. In a small saucepan, heat the buffalo sauce over medium heat. Add a tablespoon of butter or plant-based butter substitute for a creamy sauce. Stir until heated through and combined.
  2. Once roasted, remove the cauliflower from the oven and transfer to a large mixing bowl. Pour the buffalo sauce over the cauliflower and toss gently until all florets are evenly coated.
5. Assemble the Wraps
  1. Warm the tortillas in the microwave for 20-30 seconds until soft. Lay each tortilla flat and begin assembling the wraps.
  2. Add a generous handful of shredded lettuce or mixed greens to the center of each tortilla.
  3. Layer the buffalo cauliflower florets over the lettuce. Add red onion, cucumber, and tomato slices. Optionally, add avocado or shredded cheese.
6. Add the Dressing
  1. Drizzle your choice of ranch or vegan ranch dressing over the buffalo cauliflower and veggies.
  2. For a traditional buffalo wing experience, substitute blue cheese dressing for ranch.
7. Wrap and Serve
  1. Fold in the sides of the tortilla, then roll it up tightly from the bottom. Repeat for remaining tortillas and cauliflower.
  2. Cut each wrap in half for serving. Garnish with fresh cilantro or parsley if desired. Serve immediately.

Nutrition

Calories: 250300kcalCarbohydrates: 2530gProtein: 46gFat: 1518g

Notes

Ingredient Swap: I've totally swapped the cauliflower for broccoli florets before when I was out, and it was still absolutely delicious, just make sure to cut them small enough so they